Avial and Puliyogare

  • Time
    30 mins
  • Servings
  • Nutrition
    700 Per Serving

Avial is popular dish in South India, originating in the state of Kerala. It is a vegetable stew that uses aromatics like green chili and cumin, sweet coconut and tangy yogurt to create a creamy and mild curry.


Puli translates to “sour” and describes the main flavor of the tangy and spicy tamarind rice that accompanies this dish. Puliyogare is said to have originated in the temples of the Iyengar community, a sect of Hindus and became popular due to its medicinal properties. This deliciously, tangy and spicy rice pairs perfectly with the mild curry.

Kitchen Tools

  • Medium Pot
  • Small Pot
  • Small Pan
  • Cooking Oil
  • Salt


  • 1 large or 2 small potatoes
  • 2oz beans
  • 1 carrot
  • 1 green chili
  • 2 Tablespoons powdered coconut
  • 5oz yogurt
  • ¾ cup Basmati rice
  • 1 packet puliogare mix
  • ¼ cups peanuts
  • 1 teaspoon ground cumin
  • 6 curry leaves
  • 1 teaspoon turmeric


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Prep: Peel and dice the potato and the carrot into 1 inch pieces and set aside. Trim the beans and cut into 1 inch pieces as well. Chop the green chili as finely as possible. Whisk yogurt and set aside.

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In a medium pot add 1 cup of water and the vegetables. Bring to a boil and stir in 1 teaspoon of salt and the turmeric powder. Boil till potato is cooked through.

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In another small pot make rice according to instructions , and cool rice on a plate or tray.

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Stir in the coconut powder, cumin powder and the green chili into the vegetables. Cook for an additional minute before removing from heat. Stir in the curry leaves and the whipped yogurt.

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In a small pan over medium high heat add the peanuts and roast until golden brown. Add in ½ of the puliogare mix (save the rest for another day) and toast for an additional minute to release oils.

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Fold this mixture into the cooled rice and mix well with a spatula or your hands (but be careful of the heat and the spice). Serve warm tamarind rice with Coconut Vegetable curry and enjoy.

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